BHA & BHT Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb with sweet root vegetables and tender cabbage is the kind of deeply satisfying bowl that makes a cold evening feel entirely manageable. The lamb shoulder is seared in batches until genuinely browned, then left to braise low and slow in bone broth until it practically falls from the bone — that patience is what builds the rich, layered flavor here. Warm spices like turmeric and Ceylon cinnamon add depth without any reliance on spice blends or pre-mixed seasonings that might carry synthetic preservatives like BHA or BHT. The broth itself is either homemade or sourced from an AIP-compliant brand, which means you stay in control of every ingredient that goes into the pot. Carrots, parsnips, and cabbage round out the stew with natural sweetness and body, no fillers or additives needed. A splash of apple cider vinegar at the braising stage brightens the whole thing and keeps the flavors from feeling heavy. Finish with a handful of fresh parsley and you have a genuinely wholesome, clean-ingredient meal that tastes like it took far more effort than it did.

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Ingredients

4 servings

2 lb bone-in lamb shoulder, cut into 2-inch pieces
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
½ small green cabbage (about 1 lb), cored and cut into 2-inch wedges
4 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
1 tsp dried thyme
2 bay leaves

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the lamb pieces dry with paper towels and season all over with 1 tsp salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
2
Working in two batches to avoid crowding, sear the lamb pieces undisturbed for 3–4 minutes per side until deeply browned on at least two surfaces, then transfer to a plate. Repeat with the remaining lamb.

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